Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking.The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required. <h2>How to Cook Lamb Shank</h2>Due to its toughness and low-fat content,&nbsp;braising&nbsp;lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce. If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.&nbsp;&nbsp; Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking.The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required.How to Cook Lamb ShankDue to its toughness and low-fat content, braising lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce.If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.  Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb Shanks- Front

Front Shank

Chicken Backs (Bones) - 4 backs to pkg Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried.&nbsp;They are also good barbequed with lots of tasty sauce on them.&nbsp;Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings. Cooks elsewhere tend just to use Chicken Backs to make stock from.&nbsp;They are good for stock because they have a lot of bones with flavorful marrow inside them.&nbsp;And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg  Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried. They are also good barbequed with lots of tasty sauce on them. Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings.Cooks elsewhere tend just to use Chicken Backs to make stock from. They are good for stock because they have a lot of bones with flavorful marrow inside them. And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg (Small)

size may vary 3.0 lb - 4.5 lbs per pkg

Chicken Eggs - Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.&nbsp;&nbsp; &nbsp;&nbsp;Our eggs are Free range eggs they come from&nbsp;hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours. Please note that we do use recycled egg cartons, so please return yours. Thank you

Chicken Eggs - Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.    Our eggs are Free range eggs they come from hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.Please note that we do use recycled egg cartons, so please return yours. Thank you

Chicken Eggs

1 dozen

Beef brisket is a large, flavorful cut of meat that comes from the lower chest or breast of the cow, just above the front legs. It is a well-used muscle, which makes it naturally tough with a good amount of connective tissue and fat. Despite this toughness, beef brisket is prized for its rich, robust flavor and its ability to become incredibly tender and juicy when cooked properly. Brisket is often prepared using slow-cooking methods like smoking, braising, or slow roasting. The long, low-temperature cooking breaks down the tough fibers and collagen, resulting in a melt-in-your-mouth texture. It’s commonly associated with barbecue, particularly in Texas-style smoked brisket, but it’s also used in other traditional dishes like corned beef, pastrami, or braised dishes like Jewish-style pot roast. The two main cuts of brisket are the “flat” (leaner) and the “point” (fattier), with the point being more marbled and flavorful.

Beef brisket is a large, flavorful cut of meat that comes from the lower chest or breast of the cow, just above the front legs. It is a well-used muscle, which makes it naturally tough with a good amount of connective tissue and fat. Despite this toughness, beef brisket is prized for its rich, robust flavor and its ability to become incredibly tender and juicy when cooked properly.Brisket is often prepared using slow-cooking methods like smoking, braising, or slow roasting. The long, low-temperature cooking breaks down the tough fibers and collagen, resulting in a melt-in-your-mouth texture. It’s commonly associated with barbecue, particularly in Texas-style smoked brisket, but it’s also used in other traditional dishes like corned beef, pastrami, or braised dishes like Jewish-style pot roast. The two main cuts of brisket are the “flat” (leaner) and the “point” (fattier), with the point being more marbled and flavorful.

Roast - Brisket - large

size may vary 3.55 to 5.0 lbs per pkg

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required. <h2>How to Cook Lamb Shank</h2>Due to its toughness and low-fat content,&nbsp;braising&nbsp;lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce. If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.&nbsp;&nbsp; Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required.How to Cook Lamb ShankDue to its toughness and low-fat content, braising lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce.If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.  Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb Shanks

Hind Shank

Pork jowl&nbsp;is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a&nbsp;cured&nbsp;and&nbsp;smoked&nbsp;meat in America it is called&nbsp;jowl bacon&nbsp;or, especially in the&nbsp;Southern United States,&nbsp;hog jowl&nbsp;or "joe meat". In the US, hog jowl is a staple of&nbsp;soul food,&nbsp;and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called&nbsp;guanciale.

Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl or "joe meat". In the US, hog jowl is a staple of soul food, and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called guanciale.

Jowel

size may vary 1.0 lb - 1.25 lbs per pkg

Dog Treats - Chicken feet SCP dog treats begin with raw chicken feet. We then smoked the feet until it is like jerky. There is about 8 to 10 feet in a bag, depending on size. Keep refrigerated or in a cool dry area. Our dogs love it.

Dog Treats - Chicken feet SCP dog treats begin with raw chicken feet. We then smoked the feet until it is like jerky. There is about 8 to 10 feet in a bag, depending on size. Keep refrigerated or in a cool dry area. Our dogs love it.

Dog Treats - Chicken Feet

6.2 oz bags

Chicken Drum Sticks or Leg comes from the&nbsp;leg&nbsp;of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why&nbsp;chicken legs&nbsp;have darker meat and has more fat, with an addition that adds to the&nbsp;leg's&nbsp;flavor and juiciness.

Chicken Drum Sticks or Leg comes from the leg of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why chicken legs have darker meat and has more fat, with an addition that adds to the leg's flavor and juiciness.

Chicken Drum Sticks or Leg

size vary 1.0 lb - 2.0 lbs per pkg (5 per pkg)

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb

1 pkg = 1 lb

Chicken - whole - The chicken with all parts intact, does not include the giblets stuffed in the cavity. The neck is intact. Consists of white and dark meat.

Chicken - whole - The chicken with all parts intact, does not include the giblets stuffed in the cavity. The neck is intact. Consists of white and dark meat.

Chicken - whole

size may vary 4.0 lb - 5.5 lbs per pkg

Baby back ribs&nbsp;are a tender and lean cut of&nbsp;pork&nbsp;from the upper ribs of the&nbsp;pig.&nbsp;They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare&nbsp;ribs. Baby Back Ribs&nbsp;Fast Facts&nbsp;Baby back ribs&nbsp;are a cut of&nbsp;pork&nbsp;that comes from the&nbsp;upper ribcage&nbsp;area of a domestic&nbsp;pig.

Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig. They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare ribs. Baby Back Ribs Fast Facts Baby back ribs are a cut of pork that comes from the upper ribcage area of a domestic pig.

Pork Baby back Ribs

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs

size may vary 1.25 lb - 2.5 lbs per pkg

Chicken - whole cut up - The chicken with all parts intact, does not including the giblets stuffed in the cavity. Consists of white and dark meat.

Chicken - whole cut up - The chicken with all parts intact, does not including the giblets stuffed in the cavity. Consists of white and dark meat.

Chicken - Whole cut up

<h2>What Is Leaf Lard?</h2>Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.<h2> </h2><h2>How to Use Leaf Lard</h2>Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for larding <h2>Leaf Lard vs. Conventional Lard</h2>Leaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

What Is Leaf Lard?Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin.  As such, it has a very delicate, super spreadable consistency at room temperature.  This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.How to Use Leaf LardLike all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for lardingLeaf Lard vs. Conventional LardLeaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

Pork Leaf Lard

pint 

Quart

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean -  10 lb bundle

 Bundle 10 lb

Beef Cheek Meat - Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor. Perfect for a slow cooker, as the best beef cheeks are cooked low and slow for maximum tenderness and flavor.

Beef Cheek Meat - Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor. Perfect for a slow cooker, as the best beef cheeks are cooked low and slow for maximum tenderness and flavor.

Beef Cheek Meat

size may vary 1 - 2.5 lbs per pkg

A rump roast is a lean, moderately tough cut of beef taken from the hindquarter, or “rump,” of the cow. Known for its rich beefy flavor, it has less marbling than some other roasts, so it can be somewhat firm and requires slow, moist cooking methods to achieve tenderness. When cooked correctly—typically by braising, roasting at a low temperature, or slow cooking—the rump roast becomes tender and juicy, ideal for dishes like pot roast, sliced roast beef, or shredded beef. It's a versatile and affordable cut that’s well-suited for hearty meals and comfort food recipes, often accompanied by vegetables and seasonings for added flavor.

A rump roast is a lean, moderately tough cut of beef taken from the hindquarter, or “rump,” of the cow. Known for its rich beefy flavor, it has less marbling than some other roasts, so it can be somewhat firm and requires slow, moist cooking methods to achieve tenderness. When cooked correctly—typically by braising, roasting at a low temperature, or slow cooking—the rump roast becomes tender and juicy, ideal for dishes like pot roast, sliced roast beef, or shredded beef.It's a versatile and affordable cut that’s well-suited for hearty meals and comfort food recipes, often accompanied by vegetables and seasonings for added flavor.

Rump 

size may vary 3.0 lb - 4.0 lbs per pkg

Our ground beef patties are made from the same premium 90% lean beef you know and love—exceptionally lean yet packed with flavor. Each package contains 1 lb of beef, and our 1/4 lb patties are conveniently packed with four patties per package.Sugar Creek Piedmontese beef is raised responsibly, without hormones or antibiotics, ensuring quality and wholesomeness. All ground beef is frozen immediately after production, allowing it to be stored in your freezer for up to a year.

Our ground beef patties are made from the same premium 90% lean beef you know and love—exceptionally lean yet packed with flavor. Each package contains 1 lb of beef, and our 1/4 lb patties are conveniently packed with four patties per package.Sugar Creek Piedmontese beef is raised responsibly, without hormones or antibiotics, ensuring quality and wholesomeness. All ground beef is frozen immediately after production, allowing it to be stored in your freezer for up to a year.

Ground Beef Patties 1/4

Patties 1/4 (4) pkg

Our ground beef patties are made from the same premium 90% lean beef you know and love—exceptionally lean yet packed with flavor. Each package contains 1 lb of beef, and our 1/3 lb patties are conveniently packed with three patties per package. Sugar Creek Piedmontese beef is raised responsibly, without hormones or antibiotics, ensuring quality and wholesomeness. All ground beef is frozen immediately after production, allowing it to be stored in your freezer for up to a year.

Our ground beef patties are made from the same premium 90% lean beef you know and love—exceptionally lean yet packed with flavor. Each package contains 1 lb of beef, and our 1/3 lb patties are conveniently packed with three patties per package.Sugar Creek Piedmontese beef is raised responsibly, without hormones or antibiotics, ensuring quality and wholesomeness. All ground beef is frozen immediately after production, allowing it to be stored in your freezer for up to a year.

Ground Beef Patties 1/3

Patties 1/3  (3) pkg

Roast - Top Round by Sugar Creek Piedmontese

Roast - Top Round by Sugar Creek Piedmontese

Top Round Roast

size may vary 2.5 lb - 3.5 lbs per pkg

Roast - Tri-Tip by Sugar Creek Piedmontese

Roast - Tri-Tip by Sugar Creek Piedmontese

Tri-Tip Roast

size may vary 3.0 lb - 4.75 lbs per pkg

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

Beef Kebobs

size may vary .75 lb - 1.5 lbs per pkg

Roast - London Broil by Sugar Creek Piedmontese

Roast - London Broil by Sugar Creek Piedmontese

London Broil 

size may vary 1.0 lb - 2.0 lbs per pkg

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking.&nbsp;Even after that, though, it will still be a bit chewy.&nbsp;It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker.&nbsp;In an oven, allow 45 to 50 minutes per pound (450g.)&nbsp;You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews. Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews.Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s&nbsp;Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:<ul><li>133 calories</li><li>20.35 g of protein</li><li>4.78 milligrams (mg) of iron</li><li>16,814 international units of vitamin A</li><li>1.1 mg of vitamin C total ascorbic acid</li><li>274 mg of cholesterol</li></ul>A small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories.

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:133 calories20.35 g of protein4.78 milligrams (mg) of iron16,814 international units of vitamin A1.1 mg of vitamin C total ascorbic acid274 mg of cholesterolA small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories. 

Beef Liver

size may vary 1. lb - 1.5 lbs per pkg

Beef tongue&nbsp;(also known as&nbsp;neat's tongue&nbsp;or&nbsp;ox tongue) is a cut of beef made of the&nbsp;tongue&nbsp;of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef Tongue

Misc. - Oxtail by Sugar Creek Piedmontese

Misc. - Oxtail by Sugar Creek Piedmontese

Oxtail

size may vary .75 lb - 1.25 lbs per pkg

Chicken Thighs boneless - 4 per pkg The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat. These are boneless.

Chicken Thighs boneless - 4 per pkg The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat. These are boneless.

Chicken Thighs Boneless - 4 per pkg 

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly&nbsp;<a href="https://www.delish.com/food-news/a22078709/domee-shi-bao-interview/" rel="noopener noreferrer" target="_blank">bao</a>) and a salty add-on to other dishes (like&nbsp;<a href="https://www.delish.com/cooking/recipe-ideas/recipes/a23205/broiled-green-figs-pancetta-recipe-mslo0814/" rel="noopener noreferrer" target="_blank">pancetta</a>).<h2>What does pork belly taste like?</h2>It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly bao) and a salty add-on to other dishes (like pancetta).What does pork belly taste like?It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork Belly -Fresh

size may vary 5.0 lb - 8.25 lbs per pkg

1 - SCP Insulate Tote

 SCP Insulate Tote

1 bag

Beef Stick - Smoked FlavorIngredients: Piedmontese BEEF, water, salt, Flavoring, sugar, monosodium glutamate, sodium nitrite, sodium erythorbate (packed in collagen casing).These are made for us using our piedmontese beef at G &amp; W Meats and Bavarian Style Sausage Co. Inc., St. Louis, MO 63116

Beef Stick - Smoked FlavorIngredients: Piedmontese BEEF, water, salt, Flavoring, sugar, monosodium glutamate, sodium nitrite, sodium erythorbate (packed in collagen casing).These are made for us using our piedmontese beef at G & W Meats and Bavarian Style Sausage Co. Inc., St. Louis, MO 63116

Beef Sticks - Original Flavor

Net wt.  range from 5 oz to 8 oz

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream. Ingredients: pork belly, water, salt, sugar, maple sugar, sodium nitrites 85%, and less than 1% propylene glycol buffered with .05% sodium carbonated, California ham spices (sugar, spice extracts).<h2> </h2>

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream.Ingredients: pork belly, water, salt, sugar, maple sugar, sodium nitrites 85%, and less than 1% propylene glycol buffered with .05% sodium carbonated, California ham spices (sugar, spice extracts).

Bacon -Hickory Smoked Bacon

size may vary 1.0 lb - 1.2 lbs per pkg

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham Steak

size may vary 1.0 lb - 1.75 lbs per pkg

Pork loin roast is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork loin roast is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork Loin Roast - boneless

size may vary 3. lb - 4.75 lbs per pkg

Milk Delivery: We can deliver raw milk to your home or pickup location. From an Amish Farm from jersey cows. This is an inspected farm.<ol><li>New orders MUST call before placing the first order. (Any order placed without a call will be canceled)</li><li>You must supply your own 1/2-gallon wide mouth glass jars.</li><li>Jars must be returned clean.</li></ol> Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutrition, and the building of a healthy immune system. Raw milk drinkers say that milk in its raw form is&nbsp;healthier, and better for your body to digest. Raw milk is “untouched,” and in its natural form. A: Raw milk can last anywhere between&nbsp;seven to 10 days<a href="https://foodfacts.mercola.com/raw-milk.html#:~:text=A:%20Raw%20milk%20can%20last,(2.2%20to%203.3%20degrees%20Celsius)." rel="noopener noreferrer" target="_blank" class="ql-size-large">,</a> but it must be kept at an optimal temperature of 36 to 38 degrees Fahrenheit (2.2 to 3.3 degrees Celsius).

Milk Delivery:  We can deliver raw milk to your home or pickup location. From an Amish Farm from jersey cows. This is an inspected farm.New orders MUST call before placing the first order. (Any order placed without a call will be canceled)You must supply your own 1/2-gallon wide mouth glass jars.Jars must be returned clean.Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutrition, and the building of a healthy immune system.Raw milk drinkers say that milk in its raw form is healthier, and better for your body to digest. Raw milk is “untouched,” and in its natural form.A: Raw milk can last anywhere between seven to 10 days, but it must be kept at an optimal temperature of 36 to 38 degrees Fahrenheit (2.2 to 3.3 degrees Celsius).

Raw Milk Delivery

1/2 Gallon Glass Jar 

Spare ribs,&nbsp;also called&nbsp;"spareribs"&nbsp;or "side ribs", are taken from the belly side of the rib cage, below the section of back&nbsp;ribs&nbsp;and above the sternum (breastbone).&nbsp;Spareribs&nbsp;are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs.

Spare ribs, also called "spareribs" or "side ribs", are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breastbone). Spareribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs.

Pork Spare Ribs

size may vary 2.0 lb - 2.25 lbs per pkg

Sugar Creek Piedmontese

location: American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Pickup at booth

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Tuesday's mid-day Fulfillment times will be from 11:00 am to 3:00 pm

St. Charles County Tuesday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP Starting April 10Location: 901 Civic CenterTimes: 5 pm - 5:30 pm

Lake St. Louis Thursday Pickup 

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

The Boulevard Farmer Winter Pickup location  - Sunday

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard Farmers' Holiday Market November 24Time: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter MarketAt the Baptish Church, 4257 Magnolia Ave, St. Louis MOJan 4 &amp; 18Feb 1 &amp; 15Mar 1 &amp; 15Time: 10 am - 1 pm

Tower Grove Farmers Holiday Markets

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

All Products

All Products (118)

Lamb Shanks- Front

Chicken Backs (Bones) - 4 backs to pkg (Small)

Chicken Eggs

Roast - Brisket - large

Lamb Shanks

Jowel

Dog Treats - Chicken Feet

Chicken Drum Sticks or Leg

Ground Lamb

Chicken - whole

Pork Baby back Ribs

Lamb Ribs

Chicken - Whole cut up

Pork Leaf Lard

Ground Beef 90% lean - 10 lb bundle

Beef Cheek Meat

Rump

Ground Beef Patties 1/4

Ground Beef Patties 1/3

Top Round Roast

Tri-Tip Roast

Beef Kebobs

London Broil

Beef Heart

Beef Liver

Beef Tongue

Oxtail

Chicken Thighs Boneless - 4 per pkg

Pork Belly -Fresh

SCP Insulate Tote

Beef Sticks - Original Flavor

Bacon -Hickory Smoked Bacon

Ham Steak

Pork Loin Roast - boneless

Raw Milk Delivery

Pork Spare Ribs

Sugar Creek Piedmontese

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